Wednesday, March 23, 2011

Steamed Fish

One very affordable fish is the golden threadfin bream (hùhng-sâam-yú - which literally means red-shirt-fish). This fish is also commonly used in soups.

3 slices ginger, finely shredded

Spring onion, chopped

2 tbsp vegetable oil

1 tsp salt

1 tsp light soy sauce

Optional: coriander leaves (I don't like it too much so I leave it out)

Steps:

Wash and pat dry fish with paper towel.

Rub fish with salt and place on steaming dish; spread shredded ginger over it.

In a large saucepan (large enough to hold a rack to steam the fish) bring the water to a boil and place fish (in the steaming dish) on rack inside. Cover and steam until done. As a general rule we count 1 minute per tael (Chinese Ounce).

Remove dish from the saucepan. Spill out liquid in the dish and spread spring onions (and coriander) on fish; dribble light soy sauce over it.